Shanghai Noodle Salad
The punch of acidity from a spritz of lemon makes this bowl that much better.
Recipe Summary Shanghai Noodle Salad
Tangy, addictive, Asian pasta salad. Great for lunch boxes! Instead of chili flakes, you can add 1/4 teaspoon of chili paste to the whisked dressing ingredients.
Ingredients | Best Vegan Pasta Recipes1 pound fresh thick Chinese wheat noodles¼ cup ketchup3 ½ tablespoons sesame oil3 ½ tablespoons soy sauce2 tablespoons brown sugar2 teaspoons kosher salt1 ½ teaspoons lime juice¼ cup chopped green onion2 carrots, peeled and shredded1 small zucchini, cut into matchsticks1 red bell pepper, cut into matchsticks1 tablespoon toasted sesame seeds1 teaspoon crushed red pepper flakesDirectionsFill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Chinese noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until they have cooked through, about 5 minutes. Drain well in a colander set in the sink. Rinse the noodles with cold water several times to chill, then drain again.In a large salad bowl, whisk together the ketchup, sesame oil, soy sauce, brown sugar, kosher salt, and lime juice until the brown sugar has dissolved. Place the noodles, green onion, carrots, zucchini, red pepper, sesame seeds, and red pepper flakes into the bowl, and gently toss to thoroughly mix the salad and coat with dressing. Chill at least 2 hours before serving.Info | Best Vegan Pasta Recipesprep:
20 mins
cook:
5 mins
additional:
2 hrs 15 mins
total:
2 hrs 40 mins
Servings:
8
Yield:
8 servings
TAG : Shanghai Noodle SaladSalad, Pasta Salad Recipes, Vegetarian Pasta Salad Recipes,
